M A EVANS SCHOOL

EHS Observed build up of grease on the exterior panels of the hood vents in the kitchen and an appliance (microwave).

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

CA: Advised PIC that the exterior panels of the hood vent and appliances should be cleaned to remove excess build up.

EHS observed facility re-using spoons and washing them in dish washer. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. Informed PIC that once plastic or single use utensils are used it must be tossed. This must be corrected by 2/27/25

EHS observed floor starting to come up near oven in main kitchen and near entrance of kitchen. Kitchen manger

EHS observed facility lacking pest control records for Bug House. School employee informed EHS that they were unable to find forms.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

School employee informed EHS that pest control records will be emailed over. EHS informed facility to keep all records on file. This must be corrected by 09/16/24

EHS grease buildup on hood vents system in main kitchen.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Kitchen Manager informed EHS that they can hood vents cleaned next week. Informed PIC to ensure that hood vents are cleaned at a frequency to avoid build up. This must be corrected by 09/17/24

EHS observed floor starting to come up near oven in main kitchen. PIC informed EHS that they are trying to remove flooring since there is tile under the floor

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have floor repaired or replaced. This must be corrected by 09/17/24

Observed a container of spoons stored on the bottom shelf of the microwave cart and plates stored in the kitchen closet exposed to contamination. e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. EHS informed PIC and cook of the need to keep items cover to prevent contamination to the food contact surface.

EHS observed fume hood had accumulated grease. Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

PIC was advised to increase frequency of fume hood cleaning routine.